Vegetable Pizza

Note: I typically use around 4 cups of vegetables, but it may vary depending on your veggies. I generally like a mix of cauliflower, broccoli and shredded carrot, but bell pepper, green onion, or even olives would be good here as well.

Preheat oven to 375ºF.

Unroll dough onto a baking sheet. Press edges of individual crescents together to make a solid dough layer. Bake for 6-8 minutes, or until golden brown. Remove from the oven and allow to cool completely.

Stir together cream cheese, mayo and ranch dressing. Spread over the top of the cooled crust. Lightly press vegetables down onto topping. Refrigerate for at least 2 hours, or overnight. Cut into squares and serve.